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“Yes you can have eggplant for breakfast. It is delicious and good for you. I try to limit the meat in my diet and this really tastes great! This coming from a Sicilian! Try it once ,it will be a favorite. Eggplants are very abundant right now,take advantage of the bounty. I make extra eggplant to use in another recipe with parmesean or penne and spegghetti sauce. Well worth the time spent!”
2 platters

Ingredients Nutrition


  1. peel and slice eggplant into 1 inch slices.
  2. place in zip locked bag and add.
  3. water to cover,salt and garlic powder
  4. close and place in fridge for 3 hours or overnight.
  5. When ready, drain eggplant, dry each slice (this is important),.
  6. dredge in flour (self rising or plain).
  7. place each slice in hot oil in a cast iron skillet and brown to perfection on each side.
  8. Do in batches.
  9. HINT: If adding more oil, give it time to get hot again before adding more slices. This will allow your eggplant to get brown not soggy!
  10. Put browned eggplant on cookie sheet in oven on 400 for about 15 minutes
  11. whip 1 dozen large eggs in large bowl. Add salt and pepper sparingly(remember there is salt on the eggplant)
  12. Pour 1/2 into the oiled iron skillet on med heat, let eggs set. Turn stove down to low.
  13. Then add slices of eggplant to eggs (in two batches) it will look like a big daisy.
  14. then turn over in skillet and finish eggs till set again. Don't overcook eggs!
  15. Serve on a warm platter with options of either salsa or pork gravy and sauted onions.

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